Easiest Way to Prepare Tasty Cheat's sourdough

Cheat's sourdough. An easy recipe with impressive results! - by Better Homes and Gardens. If you've ever dabbled in sourdough, you'll know that all the feeding and cosseting can take over your. Cheats sourdough bread recipe for quick, almost-sourdough loaf.

Let's get Baking! #sougherdough #baking #breadmaking. Instead, make a cheater's sourdough with active yogurt! Ever wanted to make a sourdough and stopped cold at the words "sourdough starter"? You can have Cheat's sourdough using 10 ingredients and 4 steps. Here is how you cook it.

Ingredients of Cheat's sourdough

1. You need of For the starter:.
2. You need 100 g of strong white flour.
3. It's 100 g of dark rye flour.
4. Prepare 10 g of fresh or 3g (1tsp) fast action yeast.
5. Prepare 250 g of cold water.
6. Prepare of For the final dough:.
7. You need 400 g of strong white flour.
8. Prepare 1 tbsp of salt.
9. You need 10 g of fresh or 3g (1tsp) fast action yeast.
10. Prepare 200 g of cold water.

Dough made from this culture RISES VERY WELL and is MODERATELY South African Sourdough. This is the only sourdough culture we are aware of that LEAVENS. It isn't as sour as proper sourdough but it has better flavour than ordinary yeasty breads, from the loger fermentation and - I think - the rye addition. A 'proper' sourdough is made from a starter of flour and water left to ferment for several days.

Cheat's sourdough step by step

1. Mix all the ingredients for the starter thoroughly in a large bowl, cover with cling film and leave in ambient temperature for 24 hours..
2. The next day add the remaining ingredients to the starter, mix well, then knead on a floured surface or in a standing mixer with a dough hook attachment for at least 10 minutes until the dough is smooth and elastic and bounces off the sides of the bowl or stops sticking to your hands. Cover and leave in a warm place for an hour or until doubled in volume..
3. Turn it out onto a lightly floured surface and fold onto itself from four sides to shape it into a round. Place it seam side up in a well-floured proving basket or a bowl lined with cloth and floured generously. Put the proving basket in a plastic bag inflated a bit so it doesn’t touch the dough (just blow into it and tie the end!) and leave for about 40 minutes. Preheat a cast iron casserole, a baking stone or a heavy baking sheet in the middle of the oven at 220C/425F/gas 7..
4. When ready to bake, tip the loaf into the casserole or onto the stone or tray (it might be prudent to remove whichever you're using from the oven for this stage), slash a rectangle shape on the top with a very sharp knife and put it back in the oven. With the casserole, put the lid back on and if baking on a stone, spray the inside of the oven generously with water. In the casserole: bake for 20 minutes with the lid on and 20 minutes uncovered. On a stone, bake for 30 minutes until golden, crusty and sounds hollow when tapped on the bottom..

This is a version of Robotchef's recipe posted in Dan Lepard's forum, but tweaked, and made sourdough. The taste is far superior using all leaven. It's Christmas, and I just pulled out my christmas loaf of sourdough and it turned out way better than I had hoped. In a glass bowl, mix together the dry yeast, warm water and plain flour and cover loosely. Don't you hate throwing away excess sourdough starter during the feeding process?

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